Day 307 - Brown Butter Coconut Krispie Chocolate Chip Cookies

I know, the title is a REAL mouthful.
I wanted to make some cookies today and really had the craving for some chocolate chip, but I've already made those, so they had to have something different about them.
I did some searching and thinking and thought, "What about adding Rice Krispies to the dough?"
Sure enough, it's been done.
THEN...
I saw a recipe on Joy the Baker for her Brown Butter Toasted Coconut Chocolate Chip Cookies.
How on earth could I possibly resist some brown butter cookies??!!

Ever had brown butter?
You haven't lived until you do.
Ok, well, you are living now, but seriously, you have to try this stuff.
You can put brown butter in anything!!
Ah, maybe not anything, but stuff sure does taste better when you use it.
Ooohhh, brown butter.
So good and so yummy and it definitely adds a different dimension to your baking.

Adapted from Joy the Baker.

Brown Butter Coconut Krispie Chocolate Chip Cookies - makes about 48 cookies

1 cup (2 sticks) butter
2 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Rice Krispies cereal
1 cup granulated sugar
3/4 cup packed brown sugar
1 tablespoon vanilla
1 egg
1 egg yolk
1/4 cup unsweetened coconut, toasted
1 cup semi-sweet morsels

Place the oven racks in the middle and top third of the oven and preheat to 350 degrees F.  Prepare two baking sheets by lining them with parchment paper.
Spread coconut on one of the sheets and toast for about 5-6 minutes.  Be careful not to burn it.

Place in a small bowl and set aside.
In a small saucepan, melt butter over medium heat.

The butter will make crackling noises and start foaming.  This is a sign that the water is evaporating .

Then the solids will start to brown and you will begin to smell it.  Watch it to make sure it doesn't burn, but you do want it well browned.  This took me about 10-12 minutes.
Remove from heat, place in a measuring cup and allow to cool slightly.

In a medium bowl, combine flour, baking soda, salt and Rice Krispies; set aside.
In a mixer fitted with the paddle attachment, combine both sugars and browned butter.
Beat on medium speed for about two minutes.  It will not become light and fluffy as butter and sugar usually do when you beat the two together, but will look more like sand.

Add the egg and egg yolk, and continue beating on medium for another two minutes.  At this point, the batter will be smooth.
Add the vanilla and thoroughly combine.

Add the dry ingredients and at low speed, mix until just combined.

Using a rubber spatula, fold in toasted coconut and chocolate chips.

Place by rounded tablespoonfuls onto prepared baking sheets.  The dough was a bit crumbly, so I found it easier to gather the dough by the tablespoon and then roll it into a ball before putting it onto the baking sheet.

The cookies did not spread, so they can be placed about 1-2 inches apart.

I rate everything I bake on a scale of 1-4 and these Brown Butter Coconut Krispie Chocolate Chip Cookies earned...I REALLY want to give them a 3 1/4 because a 3 1/2 I think is too high, but a 3 is too low.  Oh, I'll give them a 3.
I was so concerned when I added the Rice Krispies to the flour mixture and thought, "Uh-Oh!  I should fold these in with the coconut and chocolate chips.  They'll probably get all mushy and crushed."
NOT the case!!
It was SO different having them in a cookie!
I make Rice Krispie treats A LOT, but I've never used them in anything else.
I was really impressed that they didn't soften and kept their crunch!
I was also pretty worried that because the dough was so crumbly putting it onto the baking sheets that they were just going to crumble into a million little pieces when we bit into them.
NOPE!  Not so!!
I'm so glad these worked out!!
There's nothing like a chocolate chip cookie with a nice cold glass of milk.
Mmmmm, mmmmm, MMMMMMMM...
A whole different cookie from a whole different dimension - out of this world!

I give you BIG baking hugs and muffins!!